Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
  • Calories 61.6
  • Total Fat 1.6 g
  • Saturated Fat 0.2 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 1.0 g
  • Cholesterol 0.0 mg
  • Sodium 110.0 mg
  • Potassium 494.2 mg
  • Total Carbohydrate 11.3 g
  • Dietary Fiber 3.8 g
  • Sugars 3.0 g
  • Protein 2.2 g
  • Vitamin A 19.8 %
  • Vitamin B-12 0.1 %
  • Vitamin B-6 11.4 %
  • Vitamin C 24.4 %
  • Vitamin D 2.7 %
  • Vitamin E 1.8 %
  • Calcium 3.1 %
  • Copper 8.6 %
  • Folate 10.2 %
  • Iron 4.2 %
  • Magnesium 8.6 %
  • Manganese 15.6 %
  • Niacin 7.3 %
  • Pantothenic Acid 5.4 %
  • Phosphorus 7.5 %
  • Riboflavin 9.6 %
  • Selenium 2.6 %
  • Thiamin 6.8 %
  • Zinc 2.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Eggplant Stew

View the full Eggplant Stew Recipe & Instructions
Submitted by: REVASEAN

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Eggplant Stew

19 calories of Eggplant, fresh, (0.13 eggplant, unpeeled (approx 1-1/4 lb))

12 calories of Olive Oil, (0.10 tbsp)

12 calories of Zucchini, (0.40 cup, sliced)

6 calories of Onions, raw, (0.10 large)

5 calories of Summer Squash, (0.30 cup, sliced)

5 calories of Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, (0.10 serving)

3 calories of Mushrooms, fresh, (0.20 cup, pieces or slices)

0 calories of Garlic, (0.10 tsp)

Nutrition & Calorie Comments  

Easy to prepare, very filling, low calories, how much more can you ask for! Easy to change or add ingredients for something different. Submitted by:

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Added a serving of quinoa for added protein - now I have a good, hearty lunch for at least part of this week. Submitted by:

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According to your nutritional analysis, a serving is 1.46 cups. So a 2-cup lunch serving would be about 90 calories (without chickpeas). Nevertheless I love eggplant prepared this way. Submitted by:

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Are the chickpeas included in the calorie count?
Or will I have to add them in?
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It says 10 servings and the calorie count is for one serving . What are they counting as one serving, 1/2 cup , 1cup?????????? Submitted by:

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I seem to be completely incapable of following a recipe -- I ALWAYS make tons of changes. But I do read recipes for ideas, and this one has an excellent idea -- a ratatouille-like soup with garbanzo beans for protein mixed with one of my favorite dishes, szechwan eggplant. Yummy! Submitted by:

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I really like this recipe because it calls for all the vegatables I like, except for mushrooms so I just lefted them out. I had to use some low sodium chicken broth to the stew to make it a little soupy but not to soupy. Overall, I love this recipe, it's low-calorie, tastes great and will make again Submitted by:

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I was pleasantly surprised! I added .5 tsp. crushed red pepper. I oven roasted the veggies as suggested; there was very little liquid when I combined all the ingredients, so I added 1 can of beef broth. Very nice change of pace dinner! We'll add ground bison next time for more protein. Submitted by:

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I left out the chickapeas. Less carbs Submitted by:

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So is the nutritional total with or without the garbanzos? Submitted by:

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Soooooo goooood. I did add the Chick Peas for the protein. I oven roasted the vegetables rather than saute. Just personal preference. Submitted by:

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I was very happy with this recipe! I cannot believe how good it was for the amount of calories! Thank You for this recipe! Submitted by:

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Made this last night for dinner. It makes a huge pot of stew, very low in calories and very filling. It was really tasty and I will definitely make it again. My only change was adding a hatch pepper with the onions instead of the spices at the end. I'm looking forward to the leftovers today. Submitted by:

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